Thursday, February 27, 2014
Biscotti means “twice baked” in Italian, and double baking is the secret to making these wonderful crunchy cookies. To make biscotti, the dough is shaped into an oblong loaf and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard. Dip the bottom of the sliced cookie in melted chocolate then dip the entire cookie into a hot espresso…a slice of heaven!!
Toasted Almond & Coconut Biscotti
Yield: 2 Dozen
2 sticks unsalted butter
2 t vanilla
2 cups flour
1 ½ t sea salt
2 t anise seed (optional)
1 ½ cups finely ground almonds
½ cup almonds coarsely chopped
½ cup toasted coconut
1. Preheat your oven to 325.
2. In a mixing bowl, cream the butter and sugar.
3. Add eggs, and vanilla and mix until ingredients are combined.
4. Add the flour, sea salt, ground almonds, and chopped almond and anise seed. Mix until blended.
5. Line a full sheet pan with parchment paper.
6. Pour the dough onto the pan making a long 16″ x 2-4″ log.
7. Press coconut on to the top of the dough.
8. Place pan in oven and cook for 30-35 minutes.
9. Take out of the oven and cut the log in 1 inch strips. Separate them and place them back on the baking rack. Bake for another 10 minutes. Let cool.
If you want dip the bottom in melted chocolate.
Drink with a great cup of espresso…Enjoy!
• Shredded Coconut
1. Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes.
2. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.
Wednesday, February 19, 2014
Hot Chocolate vs Hot Cocoa…there is a huge difference! Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into milk. It is a rich decadent drink.
Ghirardelli Chocolate is the perfect base for the Spanish Hot Chocolate having a rich dark intensity and a hint of smooth sweetness. Add milk, vanilla and a little sugar and you have an incredible dessert drink. Toasting marshmallows for the top is a perfect compliment!
Spanish Hot Chocolate
Yield: 4-6 servings
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
4 cups whole milk
4 tablespoons white granulated sugar
1 teaspoon cornstarch
1 cinnamon stick
1/4 vanilla bean, scraped (or 2 teaspoons vanilla extract)
8 ounces dark chocolate, chopped
1/4 teaspoon Ancho chile powder (optional)
Pinch of salt
1. Whisk cornstarch into ½ cup of milk and put to the side.
2. Place a medium saucepan over low heat; pour the remaining milk, sugar, cinnamon stick and vanilla bean.
3. Heat until a very gentle simmer.
4. Place the chocolate in a metal bowl and pour 1 cup of the scalding milk on top of the chocolate.
5. Whisk until chocolate is melted.
6. Remove the cinnamon stick and vanilla bean and discard from the remaining milk.
7. Pour the melted chocolate and the milk with the cornstarch into the remaining milk.
8. Whisk until completely incorporated and mixture is hot.
9. Add a pinch of salt and ancho chile powder.
10. Divide between mugs and top with toasted marshmallows.
Tuesday, February 4, 2014
To watch my demonstration of these recipes on Take Five & Company, click here; http://www.wzzm13.com/news/article/280098/41/Take-Five-Pasta-Cooked-in-Red-Wine—252014
A delicious Valentine’s menu! It’s beautiful and worthy to serve your loved one and oh so easy! Serve it with Arugula tossed in a light vinaigrette and topped with Gorgonzola cheese…WOW!
Red Wine Pasta
Yield: 4-6 servings
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
• 1 pound pasta
• 1 bottle red wine (Zinfandel)
• 2 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon dried hot red pepper flakes
• Freshly grated Parmigiano-Reggiano
• Cookware: Large pot, Large skillet, Tongs, Large serving bowl.
1. Bring 5 quarts of water to a boil and cook spaghetti, stirring occasionally, about 5 minutes. You do not want fully cooked pasta at this point.
2. Reserve one cup of pasta water, drain pasta in colander, and return the now empty pot to stove.
3. Add wine and sugar to pot and boil vigorously for about 2 minutes until liquid is reduced a bit.
4. Add pasta and shake pot to prevent pasta from sticking to the bottom.
Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes. The pasta will then be al dente.
5. Immediately after adding spaghetti to wine mixture, sauté garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
6. Gently add the pasta mixture into the skillet with the garlic and pepper flakes, carefully toss with tongs to combine.
7. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Add freshly grated cheese and serve immediately
• 2 Ribeye steaks
• Olive oil
• Garlic Powder
1. Remove the tenderloin from the refrigerator and let stand at room temperature for 1 hour
2. Preheat an oven to 425°F.
3. Rub beef with olive oil, salt and pepper
4. Heat a cast iron skillet on high heat until it is very hot, about 3 minutes. Add enough oil to the pan to coat the bottom. When the oil is shimmering, add the tenderloin and sear without moving for 2 1/2 minutes. Turn the tenderloin and continue to sear until it has an even, dark brown crust on all sides
5. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 125° to 130°F, 5 -7 minutes. Transfer the tenderloin to a platter, cover loosely with aluminum foil, and let rest for at least 5 minutes.
6. Slice steaks in 1/2 inch thick slices. Arrange on plates– serve immediately Serves 2 to 4.
Monday, February 3, 2014
Valentine’s Day is coming up and I am creating a series of my favorite chocolate desserts. Chocolate Pots de Creme is the first in this series. It is super easy to make and absolutely delicious! You can make this dessert the day before. Don’t you love the pop of red with the fresh raspberries?
Chocolates Pots de Creme
Yield: 8 servings
Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min
• 2 cup (8 fl ounces/233 ml) heavy cream
• 8 ounces (113 grams) bittersweet chocolate, finely chopped
• 3 tablespoons granulated sugar
• ½ teaspoon instant espresso powder or instant coffee granules (any type, even decaf, will do)
• 2 egg yolks
• 2 teaspoon pure vanilla extract
1. Have ready 6 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than ½ cup each. (The vessels do not need to be ovenproof, as this is a no-bake recipe. You can even use teacups, so use your prettiest options.)
2. In a small saucepan, heat the cream just until boiling. Meanwhile, dump the chopped chocolate, sugar, and espresso powder, 2 egg yolks into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on and blend on medium-high speed until the chocolate is melted and the mixture is frothy and smooth (the boiling cream will cook the egg yolks). Add the vanilla and process until blended, about 10 seconds.
3. Using a spoon, skim off the foam from the top of the custard and discard. Pour the chocolate cream into the cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de crème pots) or cover with plastic wrap and refrigerate for at least 45 minutes. Serve with a dollop of whipped cream and a few chocolate shavings, and fresh raspberries if desired.
Tuesday, January 14, 2014
I will upgrade this photo tonight.
SWEET POTATO SALMON CHOWDER
Yield: 4 servings
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
1 tbsp butter or olive oil
1 onion, chopped
1 - 2 clove garlic, minced
1 green pepper, diced
1 tsp salt
1 -2 sweet potatoes, peeled if desired and cut into 1/2-inch cubes (about 2 cups)
1-1/2 cups corn kernels (fresh or frozen, thawed)
2 cups water
2 T cornstarch
2 cups milk (I used 1 percent)
12 oz skinless salmon fillet, cut into chunks
1 tsp (5 mL) grated lemon zest
3 tbsp (45 mL) freshly squeezed lemon juice
2 cups chopped kale or spinach
1. In a large pot, melt butter over medium heat. Sauté onion, garlic, green pepper, salt and 1/4 tsp pepper for about 5 min or until onions are softened.
2. Stir in potatoes, corn and water; bring to a boil over high heat. Cover, reduce heat to medium-low and simmer for 5 to 10 min or until potatoes are almost tender. I like it when the potatoes are still a bit crunchy.
3. Increase heat to medium. Whisk cornstarch into ¼ cup milk then add to the rest of the milk and gradually stir into pot. Heat for a couple more minutes.
4. Stir in salmon. Simmer, uncovered and stirring often but gently, for about 5 min or until salmon is firm and opaque and soup is thickened (do not let boil).
5. Stir in kale or spinach, lemon zest and juice and season to taste with pepper. Ladle into warmed bowls.
Friday, January 10, 2014
Pork Tenderloin w/Apples and Cranberry Pecan Quinoa
Yield: 4 servings
Prep Time: 30 min
Cook Time: 45 min
Total Time: 1 hour 15 min
1 pork tenderloin
S & P
4 cloves garlic, crushed
1 onion sliced
1 jar of Roasted Garlic Onion Jam
¼ cup beer
1 apple sliced
1 green pepper sliced
1. Rub olive oil, salt, pepper and garlic on tenderloins
2. Place in 350 degree oven for about 30 – 45 minutes until the internal temperature is 145 degrees.
3. Take out of oven and let sit with tin foil on top for 15 minutes
4. Drizzle 2 T olive oil in sauté pan. Add onions, apples and green pepper and sauté until lightly brown and translucent (about 10 minutes), add beer and cook for 1 minute.
5. Add Garlic Jam
6. Cut pork in ½ inch slices
7. Place apples, green peppers, onion sauce to the side of the pork and serve immediately
QUINOA WITH TOASTED PECANS AND CURRANTS
2 cups of Quinoa
Chicken broth (use the amount stated on the package instead of water)
2 T of butter or olive oil
½ cup toasted pecans
½ cup fresh basil
½ cup grated carrot
½ cup currants
1. Cook quinoa according to package using chicken broth instead of water. (Add butter or oil and salt)
2. Toast pecans in 350 degree oven for 5 – 10 minutes. They cook fast so watch them.
3. When the rice is done add pecans, carrots, basil and currants. Stir and serve.
Tuesday, December 10, 2013
Sunday, December 1, 2013
Sunday, November 10, 2013
White Chocolate Bread Pudding with a Vanilla Bourbon Pastry Cream
Yield: 8 Servings
Prep Time: 45
Cook Time: 1 hour
Total Time: 1 hour 45 min
• 1 loaf Challah or Brioche bread (day old or place cut cubes on baking sheet and place in 250 degree oven for 15 minutes to dry out the bread)
• 3 cups whipping cream
• 1 cup milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 10 ounces white chocolate, chopped (or use chips)
• 2 whole eggs
• 8 egg yolks
1. Cut the bread into 1-inch cubes. Place in a large bowl. Set to the side.
2. Preheat oven to 350 degrees. Grease a 9x13-inch pan. Set to the side.
3. In a large saucepan, heat the whipping cream, milk, and sugar over medium heat. Add a dash of salt. When hot, take off the heat and add the white chocolate pieces; stir until melted.
4. Combine the whole eggs and egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour.
5. Add the mixture to the bowl with the bread pieces.
6. Transfer it to the prepared pan.
7. Using a spatula press down the bread so everything is absolutely saturated. Let soak for at least an hour or overnight in the fridge.
8. Bake for 40 to 50 minutes, or until set and golden on top. You don't want brown, just lightly golden.
9. While it bakes, prepare the pastry cream and caramelized pears (see below)
10. Pour pastry cream on each plate and place bread pudding on top. Top each serving with a caramelized pear and drizzle caramel sauce around the plate.
• ¼ cup salted butter
• ½ cup sugar
• 2 pears sliced thinly
1. In a sauté pan on medium heat, melt the butter then stir in the sugar
2. Simmer, stirring occasionally until it turns a golden brown.
3. Add the sliced pears and cook slowly until they are tender and caramelized
VANILLA BOURBON PASTRY CREAM
• 3 tbsp flour
• 1/2 sugar
• pinch of salt
• 1 3/4 cups half and half
• 1/4 cup + 4 tbsp bourbon (separated)
• 6 egg yolks
• 1 1/2 tsp or vanilla
• 2 tbsp butter
1. Whisk together the sugar and flour until combined.
2. In a medium bowl whisk together the egg yolks and pinch of salt until pale yellow.
3. Over medium heat in a medium saucepan warm the milk and 1/4 cup bourbon until steam rises from the surface and small bubbles form along the edge of the pan.
4. Whisk in the flour and sugar mixture until smooth. Let cook for 1 -2 minutes, whisking constantly to prevent any clumps from forming.
5. Slowly drizzle some of the hot milk mixture over the eggs while whisking constantly to prevent eggs from scrambling. When eggs are tempered slowly drizzle back into the remaining hot milk mixture whisking constantly.
6. With mixture still over medium/medium-high heat and using a heatproof spatula stir the mixture constantly until it begins to thicken. Cook until thick and smooth. About 10 – 15 minutes.
7. Remove from heat. Whisk in the butter, vanilla, and remaining 4 tbsp bourbon (if needed) . Cover with plastic wrap touching the surface and refrigerate until chilled. Makes about 2 cups.
Saturday, October 26, 2013